Cupcakes and Sunshine: Egg and Cheese Apricot Pretzel Bun Breakfast Sandwiches (freezer friendly!)

Saturday, September 14, 2013

Egg and Cheese Apricot Pretzel Bun Breakfast Sandwiches (freezer friendly!)

Hello, hello goodmorning!


I had totally and completely planned on going to Mama's Boy and picking up one of their delicious egg and cheese biscuits for breakfast, but as soon as I was about to walk out the door I remembered the large bag of freshly baked pretzel buns I picked up at Earthfare. Something had to be done that involved these buns.


If you know me, you probably understand that pretzels are one of my bestfriends. Cinnammon pretzels at the mall...Snyder's snacking pretzels...chocolate covered pretzels. I love them all. Pretzel buns are my favorite in the pretzel category. And yes, I have been known to casually snack on pretzel buns while walking through the farmer's market or as an afternoon treat. They are just too good, my friends. 

This recipe will knock your socks off. The cheesy-apricot filling... the saltyness of the pretzel bun and the eggy-goodness...you are in for a breakfast treat on this fine morning. Cue the hallelujah breakfast chorus. 



First of all, you want to spray your pan and scramble your eggs. I made my eggs into an omelette so that I could easy fold the eggs onto the pretzel bun. While your eggs are cooking, spread a layer of apricot jam on each side of the pretzel bun. This is a very important step. Don't be conservative here. Spread, spread, spread. 

Next, lay two slices of cheese (I use Horizon Organic.) on both sides of the pretzel buns atop the apricot layers. Place your scrambled eggs/omelette on top of the cheese layers and put your breakfast sandwich together. 


Broil the sandwich in the oven about 2-3 minutes until the pretzel bun is warm and slightly crisp on its outsides.
Get ready, because you will not believe the cheesy, apricot-goodness you are about to experience. 
I'm giddy. 

I like to make a week's worth of breakfast sandwiches so that I can wrap them up and place them in the freezer to enjoy whenever I have the craving for a sammy. (which is always) 


Egg and Cheese Apricot Pretzel Bun Breakfast Sandwiches

Ingredients: 
2 Eggs
2 slices of American Cheese
1 Pretzel bun
2 Tbs. Apricot Jam

1. Heat pan, spray with pan spray, and scramble eggs or make an omelette. 
2. Spread both sides of the pretzel bun with the Apricot jam
3. Place slices of American Cheese on top of Apricot jam layers.
4. Put the folded omelette/ scrambled eggs atop the cheese. 
5. Broil the entire breakfast for 2-3 minutes in the oven until the bun in warm and slightly crisp on the outside.

Let me know if you give this sandwich a try.
 Have a wonderful weekend. (:

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